Npias, wine thiab cider hauv tsev: secrets thiab zaub mov txawv

2024 Tus sau: Malcolm Clapton | [email protected]. Kawg hloov kho: 2023-12-17 03:58

Cov lus qhia yooj yim rau cov pib tshiab thiab cov zaub mov yooj yim.

Dab tsi yog qhov tseem ceeb kom paub ua ntej koj pib

Tsev brewing thiab winemaking yog cov nyiam nyiam uas, yog tias xav tau, tsis nyuaj rau tus tswv. Txhawm rau npaj cov dej qab zib, nws txaus los noj cov kua uas muaj suab thaj, ntxiv cov poov xab thiab tos.

Cov poov xab yuav nqus cov suab thaj, thiab cawv thiab carbon dioxide yuav raug tsim nyob rau hauv cov txheej txheem. Tom qab ob peb lub lis piam, koj yuav muaj dej fermented npaj haus.

Txhawm rau ua kom nws qab thiab nyab xeeb, koj yuav tsum xav txog ob lub ntsiab lus tseem ceeb:

• Disinfection ntawm cov khoom siv. Txhua yam uas yuav nkag mus rau hauv cov kua ua ntej thiab tom qab cov txheej txheem fermentation yuav tsum tau ua tib zoo kho nrog tshuaj tua kab mob. Qhov no yuav tshem tawm cov kab mob pathogenic microorganisms, nrog rau txuas ntxiv lub txee lub neej ntawm cov dej haus tiav.
• Qhov zoo tshaj plaws rau cov poov xab ua haujlwm. Lawv yog cov uas ua qhov tseem ceeb, koj txoj haujlwm tsuas yog pab lawv. Yog li ntawd, nws yog ib qho tseem ceeb uas yuav tsum xaiv cov poov xab zoo (brewer's lossis wine, tsis yog neeg ua mov ci) thiab tswj qhov ntsuas kub uas xav tau fermentation. Nws yuav txawv rau ntau hom wort.

Yam khoom siv twg xav tau

1. Qhov ntsuas kub

Nws yog tsim nyog los xyuas qhov kub ntawm ntau theem ntawm npias brewing. Xaiv lub ntsuas kub zoo, qhov zoo tshaj plaws ntev yog li koj tsis txhob scald koj txhais tes thaum koj txo nws mus rau hauv lub brew kettle.

Zoo Chav Ua Noj Ua Noj Thermometer nrog 15 cm Kev sojntsuam →

2. Hydrometer

Cov cuab yeej no ntsuas qhov nqus ntawm wort. Qhov no yuav tsum tau ua ua ntej thiab tom qab fermentation los txiav txim qhov pib thiab qhov kawg nqus. Raws li cov ntaub ntawv tau txais, koj tuaj yeem xam lub zog ntawm cov dej haus, uas yog, cov ntsiab lus cawv hauv nws.

Hydrometer-qab zib ntsuas rau wort, mash thiab caw →

3. Chav ua noj nplais

Lawv tuaj yeem ua ke kom raug ntsuas cov poov xab, hops, malt thiab lwm yam khoom xyaw. Thiab feem ntau lawv yuav tsis cuam tshuam nrog tsev neeg.

Hluav taws xob chav ua noj nplai Redmond →

4. Dej ntws siphon

Nws yog ib qho tsim nyog los ntim koj cov dej haus muaj txiaj ntsig tom qab fermentation lossis ncuav lub wort los ntawm ib lub thawv mus rau lwm qhov. Nws yog qhov zoo tshaj los siv lub tshuab tsis siv neeg.

Tshaj siphon 2 meters →

5. Fermentation tank (fermenter)

Lawv tuaj hauv iav, stainless hlau, thiab lwm yam ntaub ntawv, tab sis nws yog qhov zoo tshaj plaws los pib nrog lub thoob yas nrog lub hau. Qhov no yog ib qho kev xaiv pheej yig thiab yooj yim. Ib lub khob loj loj los yog lub raj mis kuj haum rau cawv.

Lub thawv yas rau fermentation nrog lub hau, 32 l →

6. Dej ntxiab

Nws tau nruab rau ntawm lub fermenter kom tso cov pa roj carbon dioxide thaum ua kom cov pa tawm. Yog tias koj siv lub khob iav los yog lub raj mis raws li koj lub nkoj fermentation, ib lub hnab looj ntiv tes kho mob yuav ua.

Yas tsw ntxiab Browin →

7. Lub raj mis rau lub raj mis

Koj tuaj yeem siv cov thawv los ntawm cov dej haus uas tau yuav los yog nqa ib qho tshiab. Rau 20 litres ntawm npias los yog cider, koj yuav xav tau txog 40 ib nrab liter fwj. Rau tib tus nqi ntawm caw - 20 litres.

Yog tias daim ntawv qhia muaj hops, mus rau lub raj mis xim av. Lub iav tsaus yuav tshem tawm cov ntxhiab tsw uas tuaj yeem tshwm sim hauv npias vim raug tshav ntuj ntawm lub hops.

Lub raj mis 0, 5 l nrog ib tug cab stopper pob tshab →

Xim av rub lub raj mis 0.5 l nrog stopper →

8. Capping tshuab thiab hau

Muaj ntau hom hau, xaiv raws li koj nyiam. Qhov kev xaiv ntawm kev kaw nyob ntawm lawv hom.

Npias lub raj mis capping tshuab →

Caw lub raj mis capping tshuab →

Teem lub hau npias, 100 daim →

9. Tshuaj tua kab mob

Qhov nrov tshaj plaws yog Star San. Nws muaj kev nyab xeeb rau tib neeg thiab tsis tas yuav yaug. Tus neeg sawv cev yuav tsum tau diluted raws li cov lus qhia thiab tshuaj tsuag rau txhua yam uas yuav los rau hauv kev sib cuag nrog cov kua ua ntej thiab tom qab fermentation. Disinfection yuav tsis cuam tshuam qhov saj ntawm cov dej haus.

Koj tuaj yeem siv hydrogen peroxide. Npaj cov tshuaj nyob rau hauv cov nram qab no proportions: 15 ml ntawm peroxide ib 20 liv dej - thiab kho cov khoom. Koj tsis tas yuav ntxuav tawm.

Tshuaj tua kab mob Star San →

10. Cov tshuaj ntxuav tes

Koj tuaj yeem siv cov kua ntxhua khaub ncaws tsis tu ncua, tab sis nws tsis muaj zog, thiab nws kuj muaj cov tshuaj surfactants thiab tsw uas yuav tsum tsis txhob muaj hauv koj cov dej qab zib. Nws yog qhov zoo tshaj plaws los yuav ib qho khoom tshwj xeeb los ntawm lub brewery lossis winemaker khw. Nws yuav pab tshem tawm cov quav hniav thiab lwm yam kab mob sai sai.

Thaum ntxuav cov thawv, tsuas yog siv cov mos mos ntawm daim txhuam cev. Hard yuav tawm qhov tsawg tshaj plaws khawb nyob rau hauv uas tsis tsim nyog cov kab mob tuaj yeem linger.

Yuav ua li cas brew homemade npias

Cov kauj ruam yooj yim

Cov txheej txheem suav nrog ob peb kauj ruam yooj yim:

• sib tov malt nrog dej kub los ua ib tug wort;
• ntxiv hops thiab boil lub sib tov;
• txias;
• qhia cov poov xab thiab tawm mus rau ferment.

Tus naj npawb ntawm cov kauj ruam tshwj xeeb nyob ntawm txoj kev ua noj. Lub tsev brewing tuaj nyob rau hauv ob flavours: extract thiab grain.

Cov extract yog yooj yim dua, yog li nws yog qhov zoo tshaj los pib nrog nws. Ua li no, koj yuav tsum tau yuav hopped malt extract (concentrate). Nws yog ntxiv rau dej, boiled thiab txias, poov xab yog qhia thiab sab laug rau ferment.

Grain brewing tsis siv malt extract, tab sis sprouted barley. Nws yog crushed thiab ces tov nrog dej kub kom tso cov suab thaj. Tom qab li ib teev, cov kua yog sib cais los ntawm lub ncuav mog qab zib grain siv ib lub hnab tshwj xeeb los yog ib tug fake boiler. Cov kauj ruam tom ntej no suav nrog boiling thiab fermenting raws li nyob rau hauv txoj kev dhau los.

Tom qab ob peb lub lis piam, cov tub ntxhais hluas npias yog ntim, me ntsis qab zib ntxiv thiab sab laug kom saturate nrog carbon dioxide rau ib pliag. Cov txheej txheem no hu ua post-fermentation.

Koj yuav xav tau

Grain los yog concentrate, poov xab thiab hops

Nws yog qhov zoo tshaj plaws los yuav lawv ntawm koj lub khw brewery thiab winemaker, qhov twg cov khoom xyaw yuav fresher. Nco ntsoov thov kom cov malt hauv av yog tias koj tsis muaj koj tus kheej zeb.

Kua zaub kettle

Yog tias koj tsis paub meej tias koj tab tom ua brewing, sim brewing ib pob me me ntawm npias hauv saucepan ua ntej. Tom qab ntawd, xaiv lub boiler nrog ib tug ntim ntawm tsawg kawg yog 20 litres. Nws tseem tsim nyog yuav ib lub faucet. Tom qab txhim kho nws, nws yuav yooj yim dua rau ncuav cov kua kub ntawm lub boiler mus rau lwm lub ntim.

Lub hnab ntim rau hops thiab nplej

Lawv yuav ua rau koj lub neej yooj yim dua. Quav cov khoom xyaw rau hauv lawv thiab muab tso rau hauv lub cauldron. Qhov no yuav tiv thaiv lawv los ntawm ntab saum npoo thiab yuav yooj yim tshem tawm.

Immersion txias

Qhov no tsis yog qhov yuav tsum tau rau cov pib tshiab, tab sis nws yeej pab ua kom zoo dua beers. Tom qab koj tau boiled lub wort, nws yuav tsum tau txias kom sai li sai tau mus rau ib tug kub haum rau fermentation. Yog tias tsis muaj qhov txias txias tshwj xeeb, koj yuav tsum tau txo qis hauv lub thawv uas cov wort tau muab rhaub rau hauv dej txias (piv txwv li, hauv da dej puv).

Homemade npias daim ntawv qhia

Txhawm rau pib, sim brewing npias siv txoj kev rho tawm.

Cov khoom xyaw

• Cia siab malt concentrate - 1.7 kg (ib pob).
• Qab Zib - 1 kg.
• Dej - 22 litres.
• Poov xab - los nrog kev mloog zoo.

Kev ua noj ua haus

1. Ncuav cov concentrate rau hauv lub nkoj fermentation, ntxiv 3.5 liv dej kub boiled thiab qab zib. Do.
2. Ncuav rau hauv 18.5 liv dej txias thiab do dua.
3. Ncuav poov rau saum npoo ntawm cov kua. Tsis txhob do.
4. Kaw lub thawv uas siv cov dej foob thiab muab tso rau hauv qhov chaw tsaus nrog qhov kub ntawm 18-21 ° C rau li 10 hnub. Koj yuav nkag siab tias fermentation tiav thaum cov ntxhiab tsw tsw tso pa tawm.
5. Lub raj mis npias siv siphon. Tsis txhob kov cov av hauv qab. Tawm 2-3 cm ntawm qhov chaw dawb hauv qab caj dab.
6. Ntxiv me ntsis suab thaj (ib nrab ib teaspoon mus rau ib nrab ib liter) rau fermentation thiab carbonation.
7. Kaw lub fwj kom nruj thiab tso rau 7 hnub hauv qhov chaw sov nrog qhov kub ntawm 20-24 ° C.
8. Tom qab ntawd muab tso rau hauv qhov chaw txias rau lwm 7-60 hnub kom siav. Lub sij hawm nyob ntawm seb hom npias thiab feem ntau yog qhia ntawm lub ntim ntim.

How to make homemade wine

Cov kauj ruam yooj yim

Ua cawv txiv hmab hauv tsev tseem yooj yim dua li ua npias. Koj tsuas yog yuav tsum ntxiv cov kua txiv hmab txiv ntoo rau cov kua txiv hmab txiv ntoo thiab tos.

Koj yuav xav tau

Cov txiv hmab txiv ntoo tshiab los yog kua txiv hmab txiv ntoo

Nws yog cov khoom tseem ceeb hauv cawv. Koj tuaj yeem nqa cov txiv hmab txiv ntoo tshiab lossis lwm yam berries thiab nyem cov kua txiv tawm ntawm lawv. Los yog yuav ib lub teeb rau tsev winemaking nrog npaj txhij-ua concentrated kua txiv.

Wine poov xab

Lawv qhuav thiab ua kua, tsim rau liab thiab dawb wines - koj muaj ntau chav rau kev sim. Ua ntej siv, tsuas yog nyeem cov lus qhia ntawm lub ntim thiab ua raws li lawv.

Tshuaj additives

Koj tuaj yeem xav tau potassium disulfite, potassium sorbate, thiab enzymes. Lawv siv los rhuav tshem cov kab mob tsis zoo, txuas ntxiv lub txee lub neej ntawm cov dej haus, thiab tseem ua rau cov cawv ntau pob tshab.

Homemade wine daim ntawv qhia

Cov khoom xyaw

• Grapes - 10 kg (los ntawm tus nqi no koj yuav tsum tau txog 7.5 liv kua txiv).
• Qab Zib - yam tsawg kawg 100 g ib 1 liter ntawm kua txiv.
• Caw poov xab thiab sulfide - xaiv tau.

Kev ua noj ua haus

1. Txiav cov berries. Tshem tawm cov tsis tau siav thiab lwj, thiab tshem tawm cov twigs thiab nplooj. Yog hais tias siv wine poov xab, ntxuav lub berries. Yog tias koj xav ua noj nrog cov poov xab qus (nyob ntawm daim tawv nqaij), tsis txhob ntxuav.
2. Txiav cov txiv hmab txiv ntoo thiab muab cov kua txiv hmab txiv ntoo tso rau hauv lub lauj kaub enamel lossis lub thoob yas, sau lub ntim peb-quarters puv.
3. Npog nrog gauze thiab muab tso rau hauv qhov chaw tsaus, sov qhov chaw rau 3-4 hnub. Pulp (qhov seem ntawm cov tawv nqaij thiab daim tawv nqaij) thiab ua npuas ncauj yuav sau rau saum. Do cov ntsiab lus nrog ib tug ntoo 1-2 zaug ib hnub twg los tiv thaiv lub wort los ntawm souring.
4. Tshem tawm lub pulp, nyem cov kua txiv tawm ntawm nws thiab muab nws nrog lwm tus. Lim los ntawm cheesecloth 2-3 zaug.
5. Ncuav cov kua txiv rau hauv lub nkoj fermentation, sau rau 70%, thiab ntxiv qab zib. Muab lub foob dej tso rau saum lossis muab hnab looj tes kho mob, tho ib qho ntawm koj cov ntiv tes nrog rab koob.
6. Rau 30-60 hnub, tso lub wort mus rau ferment nyob rau hauv ib qho chaw tsaus ntawm ib tug kub ntawm 22-28 ° C rau liab cawu cub thiab 16-22 ° C rau dawb cawu cub.
7. Tom qab lub sijhawm no, cov cawv yuav tsum tau nchuav rau hauv lwm lub thawv. Nws yog lub sij hawm los ua qhov no thaum lub hnab looj tes tau deflated, lub wort tau ci ntsa iab, thiab ib qho sediment tau tshwm sim hauv qab. Siv lub siphon rau kev hloov thiab xyuas kom tsis muaj cov av nkag mus rau hauv lub thawv tshiab.
8. Ntxiv qab zib ntxiv yog tias xav tau (tsis pub ntau tshaj 250 g ib liter).
9. Tso cov cawv txiv hmab rau 2-4 lub hlis. Yog tias qab zib ntxiv, muab lub hnab looj tes dua, yog tias tsis yog, kaw lub hau kom nruj. Qhov kub rau ripening yuav tsum yog 5-16 ° C. Yog hais tias cov sediment tshwm nyob rau hauv qab, ncuav lub cawu cub rau hauv lwm lub thawv.
10. Thaum cov sediment tsis poob lawm, thiab lub sijhawm laus dhau lawm, ncuav dej rau hauv lub raj mis thiab kaw nrog corks. Khaws cov cawv txiv hmab hauv tsev hauv qhov chaw txias.

Yuav ua li cas ua kua cider hauv tsev

Koj yuav xav tau yuav luag tib yam li ua cawv txiv hmab, tsuas yog cov khoom tseem ceeb yuav yog txiv apples lossis pears. Thiab es tsis txhob wine poov xab, koj yuav xav tau cider. Kev siv tshuab ua noj kuj zoo sib xws.

Daim ntawv qhia cider hauv tsev

Cov khoom xyaw

• Txiv apples - 8 kg (qhov no yuav tsum ua li 4.5 liv kua txiv).
• Qab Zib - yam tsawg kawg 200 g.
• Cider poov xab - xaiv tau.

Kev ua noj ua haus

1. Txiav txim siab yog tias koj yuav siv cov poov xab tshwj xeeb lossis sim ua noj nrog cov poov xab qus. Hauv qhov thib ob, tsis txhob ntxuav cov txiv apples.
2. Tshem tawm cov noob thiab cov tub ntxhais ntawm cov txiv hmab txiv ntoo kom cov dej tiav tas tsis saj iab. Txiav tawm qhov rotten.
3. Txheej txiv hmab txiv ntoo los ua kua txiv. Qhov kev xaiv zoo tshaj plaws yog lub juicer. Yog tsis yog, grate lub apples thiab nyem lub pulp kom huv si.
4. Ncuav cov kua txiv hmab txiv ntoo rau hauv lub lauj kaub loj lossis lub thoob thiab ntxiv qab zib. Yog tias siv cider poov xab, ntxiv rau qhov no.
5. Khi lub sab saum toj ntawm lub thawv nrog gauze thiab tawm rau 2-3 hnub ntawm chav tsev kub. Pulp thiab npuas yuav khaws cia rau saum. Do cov ntsiab lus ntawm lub thawv 3-4 zaug hauv ib hnub nrog ib lub pas ntoo huv.
6. Hnub peb, tshem tawm cov pulp. Ncuav cov kua txiv hmab txiv ntoo rau hauv lub raj mis huv thiab muab hnab looj tes kho mob rau ntawm nws, tho ib qho ntawm koj cov ntiv tes nrog rab koob.
7. Tso rau ferment rau 30-60 hnub ntawm 18-22 ° C. Maj mam, sediment yuav tshwm rau hauv qab.
8. Ncuav cov dej haus rau hauv lwm lub raj mis, ceev faj kom tsis txhob kov cov av, txwv tsis pub cov txheej txheem fermentation yuav rov ua dua hauv lub thawv tshiab. Ntxiv qab zib ntxiv yog tias xav tau.
9. Kaw lub thawv kom nruj thiab cia lub cider hlob nyob rau hauv qhov chaw txias, tsaus rau 60-120 hnub. Tom qab ntawd koj tuaj yeem ntim nws.

Yuav kawm dab tsi ntawm lub ncauj lus

Cov lus qhia no yuav tsum txaus rau koj thawj kauj ruam, tab sis tseem muaj ntau yam ua nyob rau hauv lub ntiaj teb no ntawm tsev brewing thiab winemaking. Nov yog yam uas yuav pab koj khawb tob:

1. Brewing classics. Txhua yam thiab hom npias los ntawm ale mus rau lager →
2. Craft npias →
3. Tsev Winemaker Phau Ntawv Qhia →
4. Yuav tsum tsis txhob haus cawv thiab pib saj →
5. Caw. Tinctures. Cider →